A Healthy & Affordable Way to Dine IN

This will be the last soup & sweet treat for the month of April! I will be taking the the week of the 23rd off to be with my girls during their school vacation….so order up!

Minestrone with Pesto…It has been a long time since I have made a minestrone. There are so many versions of minestrone. My understanding is what makes a minestrone a minestrone is the combination of two starches…most often beans & pasta, but sometimes beans & potatoes. Ingredients: Olive oil, onions, celery, garlic, thyme, bay leaves, kosher salt & pepper, small white beans, veggie broth, tomatoes, cauliflower, zucchini , summer squash, escarole & baby shells. Garnished w. pesto (if you would like it vegan let me know…I will set aside your pesto prior to adding the cheese!). 13. per quart served w. bread. Vegetarian & Vegan

Mexican Tortilla Soup…As you all may have noticed I love cilantro & fresh citrus flavors. This is one of the reasons why I am drawn to Mexican food as well as many different Asian cuisines. I have never offered this soup but am looking forward to making AND eating some myself! Ingredients: Canola oil, corn tortillas, kosher salt, pepper, white onion, garlic, Mexican oregano, cilantro, chipotle in adobo, tomatoes, chicken broth, lime juice & poached chicken breasts. Garnished w. scallions, monterey jack cheese, sliced radishes & fried corn tortillas (not tortilla chips!) You put some of the freshly fried corn tortillas on the bottom of your bowl, add your hot soup & garnishes then slurp! 13. served w. bread. Gluten-Free (please tell me if you need gluten free so I can be sure to get the gluten free chipotle!)